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Allergy Free Fruitcake

Here's how you make Allergy Free Fruitcake
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  • Servings: 7
  • Prep: 20m
  • Cook: 2h
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 cup sultana
  • 3/4 cup currants
  • 3/4 cup raisins (chopped)
  • 2 cups cold water
  • 1 1/2 cups mashed pumpkin (fresh)
  • 1/4 cup oil (vegetable oil)
  • 1 tablespoon grated lemon rind
  • 1 1/2 cups soy flour
  • 1 1/2 cups rice flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 teaspoons sugar-free apricot jam
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 170°C.

  • Step 2: Line a 20 cm deep pan with 2 sheets of baking paper.

  • Step 3: Combine dried fruit and water in a saucepan and bring to boil.

  • Step 4: Remove from heat and stir in the pumpkin, oil and lemon rind.

  • Step 5: Cool to room temperature.

  • Step 6: Sift in the flours, baking powder and spices and stir into the dried fruit mixture.

  • Step 7: Pour into the pan and bake about 1 1/2 hours.

  • Step 8: Brush with sieved apricot jam. Cover and cool in pan.

We hope you enjoy this recipe!

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